Basil and Pine Nut Salad with Prosciutto and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh mixed greens salad tossed with toasted pine nuts, thinly sliced prosciutto, shaved Parmesan, and a tangy balsamic vinaigrette. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs mixed salad greens, pine nuts, prosciutto slices, torn into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp honey until emulsified. Season with salt and black pepper to taste.
  3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, 1/4 cup torn fresh basil leaves, 4 oz torn prosciutto slices, and the toasted pine nuts.
  4. Step 4: Drizzle the dressing over the salad and toss gently to coat everything evenly.
  5. Step 5: Top the salad with 1/3 cup shaved Parmesan cheese and serve immediately for a refreshing, flavorful starter or side.

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